KOMPAS.com – Kungpao Chicken is a typical Chinese dish that has a savory, sweet and slightly spicy taste.
This dish usually uses chicken pieces stir-fried with cashew nuts, dried chilies and oriental spices.
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This dish is not only delicious but also practical to make at home. With ingredients that are easy to obtain, Kungpao Chicken is suitable to be served for lunch or dinner with the family, as reported by the book “Easy Cook For Mom” (2018) by Yunita Anwar published by Kawan Pustaka.
Material
- 300 grams chicken fillet, cut into cubes
- 1 tbsp cornstarch
- 1 tbsp dark soy sauce
- ½ tsp ground pepper
- Oil for frying
Spice
- 2 cloves of garlic, finely chopped
- 1 tsp ginger, finely chopped
- ½ onion, cut into cubes
- Dried chilies to taste
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp ground pepper
- 1 tsp granulated sugar
Other Materials
- Toast/roast cashew nuts to taste
- 1 tablespoon cornstarch, dissolved in 5 tablespoons water
- Mix chicken with cornstarch, soy sauce and pepper. Mix well, then leave in the refrigerator for 30 minutes so that the flavors blend.
- Heat cooking oil, saute the chicken until it changes color. Remove and set aside.
- In the same pan, saute the garlic and ginger until fragrant. Add the onions and dried chilies, stir well until the aroma comes out.
- Add the chicken to the stir fry, add soy sauce, oyster sauce, sesame oil, salt, pepper, sugar and cornstarch solution. Stir until it boils and the spices thicken.
- Add cashew nuts, stir briefly, then remove from heat.
- Serve the Kungpao Chicken warm.
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